Smoked Salmon Crab Cakes With Alfredo Sauce
Submitted by: RobertBosley (see all recipes)
- Servings: 12 cakes serves 4
Ingredients:
| Smoked Salmon Crab Cakes: | |
| 12 oz | Alder Smoked Salmon |
| 6 oz | Crab Meat, cartilage removed |
| ¼ cup | Bread Crumbs |
| 3 Tbsp | Corn Meal |
| 2 | Egg Whites, beaten |
| 2 | Green Onions, white part only |
| 1 Tbsp | Parsley, dried |
| 2 Tbsp | Mayonnaise |
| 2 Tbsp | Lemon Juice |
| 2 tsp | Old Bay Seasoning |
| 1 tsp | Mccormick Southwest Chipotle Seasoning |
| 1 tsp | Mustard, ground |
| 2 Tbsp | Vegetable Oil |
| 1 Tbsp | Butter |
| Alfredo Sauce: | |
| 1× 10 oz can | Tomato Soup, condensed |
| 1× 10 oz can | Cream of Mushroom Soup |
| 6 oz | Parmesan Cheese |
| 1 cup | Heavy Cream |
| ½ cup | Chicken Broth |
| 1 cup | Corn, cut |
| 1½ tsp | Parsley |
| 1½ tsp | Old Bay Seasoning |
| ¼ tsp | Ground Black Pepper |
| 3-5 cloves | Garlic, minced |
| 1-2 Tbsp | Vegetable Oil |
Directions:
Alfredo sauce:
In a large skillet, add cooking oil, corn and garlic. Saute for 1-2 minutes. Add remaining ingredients and simmer until desired thickness. Keep warm until service.
Smoked salmon crab cakes:
In a mixing bowl, add all ingredients, except oil and butter; form small patties. Heat skillet to medium, add oil and butter. Add cakes and cook both sides until golden brown. Ladle some of Alfredo sauce on serving plate. Place 2-3 crab cakes on top and garnish with parsley or your favorite herbs.
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